Caramel Crunch Chocolate Chip Pecan Cookies

I have been looking at this recipe from Baking with Dorie for almost two months. I finallydecided to make it today.

Ingredients:

• ~3 sticks (12 ounces; 340 grams) unsalted butter, cut into chunks, at room temperature
• 3/4 cup (150 grams) sugar
• 3/4 cup (90 grams) confectioners sugar
• 3/4 teaspoon salt
• 1.5 teaspoons vanilla extract
• 3 cups (408 grams) all-purpose flour
• 4.5 ounces (150 grams) dark or milk chocolate, chopped into small chunks
  (I used semi-sweet chocolate chips)
• 3/4 cup (90 grams) coarsely chopped walnuts or pecans (toasted or not, or more chocolate)

 

Instructions:

1. In a stand mixer bowl with a paddle attachment, beat the butter, sugars, and salt on medium speed until creamy, about 2 minutes.
2. Beat in the vanilla.
3. Dump in all of the flour - stir a few times to get flour wet, then mix on low speed until the flour is mostly incorporated. (The mixture may be more clumpy than smooth.)
4. Gently fold in the chocolate and nuts, perhaps finish using a flexible spatula.
5. If needed, knead the dough so it comes together. (I did not need to knead.)
6. Divide dough in half, and shape each piece into a 10-inch-long log - the logs will be a scant 2 inches in diameter.
7. Wrap each log in plastic wrap, and refrigerate at least two hours until firm. (The logs can be refrigerated 3 days or frozen for 2 months.)
8. WHEN YOU’RE READY TO BAKE:
   Center a rack in the oven and preheat it to 350 degrees F.
   (If you have a convection setting, use 350 convection!)
   
9. Butter 24 wells of cupcake pans, and about 40 mini muffin pan wells.
   
10. Mark one log at 1/2-inch intervals, then cut into rounds with a sharp knife, cutting hard through the chips.
11. Place each puck in a cupcake pan well.
    (I also split some pucks in half, and made mini muffin pan size ones as well.)
    
    
    
    
12. Bake for 20 to 22 minutes until the cookies are browned around the edges and slightly soft in the center.
    (Bake the mini ones about 15 to 16 minutes.)
    
13. Let the cookies cool in pan for 3 minutes, then gently pry each one out with the tip of a table knife and let cool on a rack.
14. Repeat with the remaining log.
15. Makes 24 regular cookies, and about 35 - 40 mini cookies.
    

 

Carole's Notes:

We liked these! I scaled up the recipe to make a larger batch, and made mini versions.
I tossed in pecans instead of walnuts - either would work.

The recipe is from Baking with Dorie or https://blog.williams-sonoma.com/dorie-greenspan-famous-cookies-muffin-tin/